The establishment replaced the broken or missing base cove near the main prep cooler and is working on correcting the remaining issues under this code. They provided an invoice for bids to repair physical facility items, including patching holes in the walls with drywall and FRP. I informed the Manager on Duty to email me clear, color photos once these corrections are completed.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed temperatures of several TCS foods above the maximum allowed 41°F limit, including raita sauce in an ice bath at 43°F, beef at 46°F, and chicken at 45°F in the main prep cooler. The elevated temperatures in the prep cooler were likely due to ice buildup completely covering the condenser unit. Informed the PIC to have the prep cooler serviced, ensure all TCS foods are maintained at or below 41°F using mechanical refrigeration rather than ice baths, and verify that all coolers maintain proper temperatures during peak hours and defrost cycles.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s Notes
Observed the establishment using an ice bath to keep several sauces cold. Informed the PIC to ensure they use mechanical refrigeration instead of ice baths and verify that all coolers maintain proper temperatures during peak hours and defrost cycles.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Separate raw animal foods from ready-to-eat foods.
Inspector’s Notes
Observed raw, uncovered chicken stored next to and above cooked and ready-to-eat foods in the main prep cooler. Instructed the person-in-charge (PIC) to store raw animal foods below and away from all RTE foods.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Observed broken or missing base cove near the main prep cooler, as well as holes in the FRP wall in the dishwashing room. Also observed duct tape being used to cover a hole where an electrical outlet wall plate had been removed. Informed the PIC that they must repair or replace any holes in the walls, replace any missing floor tiles, ceiling tiles, or base coves, and install proper wall plate covers where electrical outlets are missing.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s Notes
Observed a spray bottle containing degreasing solution that did not have a label. Informed the PIC that all spray bottles holding cleaning or chemical solutions must be clearly and properly labeled.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Observed that the establishment is using large, deep containers and very large cooking pots to store and cool cooked sauce and other TCS foods. Informed the PIC that they must use smaller, shallow containers and pans when cooling hot TCS foods in the walk-in cooler overnight.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s Notes
Observed a tomato sauce cooked the previous day that was stored in a very large cooking pot and measured at 45°F. Informed the PIC that hot TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F or below within an additional 4 hours. Advised the PIC to immediately discard the sauce and any other TCS foods that did not meet these cooling requirements within the required time, and reminded them that smaller, shallow containers and pans must be used when cooling hot TCS foods in the walk-in cooler overnight.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed stains and dirty on kitchen walls and floor under/behind coolers and cooking equipment. Informed the MOD to clean the walls, floors, and and ceiling panels, and maintain them free of food debris and stains, and to replace any ceiling panels that are beyond cleanable
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official Wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
Condensation buildup was again observed at one of the bar cooler. Informed the manager to ensure they service the cooler to find out and fix the source of the condensation buildup
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official Wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s Notes
Observed wood prep table in the back area of the kitchen, and small wood blocks in place of a missing caster to support a wire shelf used for dry storage. Informed the manager to ensure they remove and replace any and all wood materials in the kitchen that are absorbent, non-durable materials that can't withstand frequent cleaning.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official Wording
Keep non-food contact equipment surfaces clean.
Inspector’s Notes
Observed excessive grease buildup, stains, food debris on exterior surfaces of cooking equipment. Informed the manager on duty to ensure they regularly clean on non-food contact surfaces of equipment to prevent dirt and grease buildup
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s Notes
There was no paper towel at the bar handwash sink. Informed the manager to ensure they stock and keep paper towels at all hand sinks. Issue was corrected on site.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official Wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
Condensation buildup was observed at one of the bar cooler. Informed the manager to ensure they service the cooler to find out and fix the source of the condensation buildup
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
- Observed extensive stains and smoke buildup on kitchen walls and ceiling panels. Informed the MOD to scrub and clean the walls and ceiling panels, and/or replace any ceiling panels that are beyond cleanable - Observed moldy caulking at the dishwashing area. Informed the MOD to clean and recaulk the dishwash/3-comp sink area wall junctions.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Access to handwash sinks in the bar and kitchen were blocked by items stored inside or in-front of the sinks. Informed the manager to ensure the do NOT block access to hand sinks, not even temporarily. Issue was corrected on site.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
Handwash signs were missing at couple of the sinks in the bar and kitchen. Provided establishment one handwash sign, and i nformed the manager to ensure they post handwash signs at all hand sinks. Issue was corrected on site.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
There was no soap at the bar handwash sink. Informed the manager to ensure they stock and keep hand soaps at all hand sinks. Issue was corrected on site.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s Notes
The hot water temp of the kitchen handwash sink was at 143*F. Informed the manager to have this issue fixed and ensure their hot water temps do not exceed 130*F
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official Wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s Notes
Wood prep tables, shelves, and wall panels were observed in the kitchen. Informed the manager to ensure they remove and replace all wood materials in the kitchen that are absorbent, non-durable materials that can't withstand frequent cleaning.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.0740Cleaning and sanitizing
Official Wording
Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
Inspector’s Notes
Several badly scratched and severely stained cutting boards were observed in-use in the kitchen. Informed the manager to discard and replace all worn-out and badly scratched cutting boards
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official Wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
Observed several storage containers that were moldy and severely stained and beyond cleanable. Informed the manager to discard and replace all moldy, worn-out, and badly stained storage containers that are beyond cleanable.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s Notes
Observed several TCS foods cooked and cooled the previous day/night had temps above 41*F in the walk-in cooler. Informed the manager on duty (MOD) to ensure they cool TCS foods from 135*F to 70*F within 2hrs, and from 70*F to 41*F within 4hrs of reaching 70*F. Provided establishment a copy of the magnetic cooling poster to attach to the exterior of their coolers for guidance, and informed the MOD to DISCARD all TCS foods that didn't properly cool to 41*F within the required 6hrs.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed several TCS foods in coolers whose temps were above 41*F. Informed the manager on duty (MOD) to ensure they move TCS foods into other working coolers until the units that were not maintaining proper temps are fixed or their temps adjusted to be below 41*F. Informed the MOD to DISCARD all TCS foods who temps have been above 41*F for more than 4hrs.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Observed several TCS foods stored in and cooling in large, deep containers. Informed the manager to use shallow containers, ice sticks, and other effective means to quickly cool hot TCS foods from 135*F to 70*F within 2hrs, and from 70*F to 41*F within 4hrs of reaching 70*F. Provided establishment the magnetic cooling poster to attach to the exterior of their coolers for guidance.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s Notes
Establishment did not have a food thermometer at the time of this inspection. Informed the MOD to have a proper food thermometer at all times to ensure they monitor minimum required food temps.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s Notes
Given the numbers and types of violation observed during this and last year's inspections, establishment does NOT appear to have an active managerial control in place. Informed the manager on duty (MOD) to ensure all food service employees are properly trained to know and comply with all food safety requirements and practices.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.